Holi Rasgulla Recipes

RASGULLAS

Rasgullas image

If you are intimidated by the idea of making rasgullas at home, please do not be any longer. I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Give these a try.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h50m

Yield 20

Number Of Ingredients 5

Ingredients

6 cups milk
3 tablespoons fresh lime juice
2 ½ cups white sugar
6 cups water
1 teaspoon ground cardamom

Steps:

Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 28.7 g, Cholesterol 5.9 mg, Fat 1.5 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 32.2 mg, Sugar 28.4 g

HOLI RASGULLA

Holi Rasgulla image

One of my favorite Indian desserts is rasgulla, paneer (cheese curd) dumplings poached in sugar syrup. These treats are usually snow-white, but here I'm adding some color to them in honor of Holi, the Hindu festival of colors.

Provided by Maneet Chauhan

Categories dessert

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 quarts whole milk
1/4 cup white distilled vinegar
1/2 teaspoon turmeric powder
Pinch saffron threads
Yellow vegetable-based food coloring
Beet juice, from grated beets, for coloring
Red vegetable-based food coloring
Green vegetable-based food coloring
1 cup granulated sugar
4 green cardamom pods, cracked
1 teaspoon rose water
Dried rose petals, for garnish
Chopped pistachios, for garnish
Coconut flakes, for garnish

Steps:

Place the milk in a large saucepan and bring to a boil. Add the white vinegar. Stir until the milk curdles, 3 to 4 minutes.
Line a colander with cheesecloth. Pour in the curdled milk. Rinse the curds under cold water.
Gather up the sides of the cheesecloth and twist firmly but gently to squeeze out excess liquid.
Knead the paneer (cheese curds) by hand until it is smooth and no longer grainy. Divide the paneer into 4 equal parts. Knead the turmeric and saffron into one part to color it yellow, adding yellow food coloring as needed. Knead enough beet juice into another part to color it pink, adding red food coloring as needed. Knead green food coloring into another part to color it green. Leave the final piece white.
Roll the paneer into small balls about the size of walnuts. Set aside.
In a large pot, combine the sugar, cardamom, rose water and 5 cups water. Stir and boil the water for 5 minutes. Drop the paneer balls one by one into the boiling sugar water. Cover the pot and boil until the rasgulla double in size, about 10 minutes.
Remove the rasgulla from the sugar syrup and immediately place into a bowl of ice and water until cooled, 2 to 3 minutes (this will prevent them from shrinking in size). Drain and serve the rasgulla garnished with rose petals, pistachios and coconut.

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